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Programa de Certificación Restaurante Amigo del Mar
Description/achievement of initiative

Restaurante Amigo del Mar is a certification program that aims to reduce single-use plastics and effectively separate waste from the source and its secondary use. It is created after the data obtained from the community project “Salva la Playa” that are cleanings of beaches in Tijuana and that from the records of the Ocean conservice formats it was possible to observe that of the most found objects on the beaches come from the food industry. Restaurants can make a great contribution, reducing the use of disposables and waste that are otherwise introduced to the ocean and are environment.

Implementation methodologies

When you join the certification, the restaurant must complete eight steps: Sensitization, agreement, training, diagnosis, action plan, verification, certification and accompaniment. In addition, the program consists of eight criteria that have to do with the reduction of disposable plastics and waste separation (reuse, on-site processing, responsible channeling for recycling) where at least six criteria must be applied in the restaurant. Environmental Education Border Project is responsible for carrying out each step, to generate change. Likewise, the project is in charge of maintaining contact for monitoring and implementing more practices that are for the benefit of the environment .

Arrangements for Capacity-Building and Technology Transfer

sorry, we are not very clear this part

Coordination mechanisms/governance structure

La Certificación Restaurante Amigo del Mar es marca registrada según lo establece la Ley de la Propiedad Industrial en Materia de Signos Distintivos en México. Proyecto Fronterizo de Educación Ambiental A.C it is responsible for managing the entire program and with alliances of both the government and private sector they make it a very comprehensive program.

Partner(s)

Proyecto Fronterizo de Educación Ambiental A.C. BAJA NORTE CANIRAC COTUCO SPA E-wally Ciclo Soluciones Tri-go Biobreak
Progress reports
Goal 12
12.3 - By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses
12.5 - By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse
Goal 13
13.1 - Strengthen resilience and adaptive capacity to climate-related hazards and natural disasters in all countries
Goal 14
14.1 - By 2025, prevent and significantly reduce marine pollution of all kinds, in particular from land-based activities, including marine debris and nutrient pollution
14.2 - By 2020, sustainably manage and protect marine and coastal ecosystems to avoid significant adverse impacts, including by strengthening their resilience, and take action for their restoration in order to achieve healthy and productive oceans
Goal 17
17.17 - Encourage and promote effective public, public-private and civil society partnerships, building on the experience and resourcing strategies of partnerships

Data, monitoring and accountability
12/2019
30 restaurants reduce the purchase of disposable plastic
12/2019
30 restaurants make better separation practices by recycling the materials that can be recycled in Tijuana
Financing (in USD)
100 USD
Other, please specify
The certification requests a donation from the restaurant which goes to the same project and more than the border management project for the care of water and the environment.

Basic information
Time-frame: 12/2016 - 12/2018
Website
Partners
Proyecto Fronterizo de Educación Ambiental A.C. BAJA NORTE CANIRAC COTUCO SPA E-wally Ciclo Soluciones Tri-go Biobreak
Countries
Contact information
Nereyda Ayala, Asistente de Cordinacion RAM, ram.comunicacion@gmail.com
United Nations